INSPECTION REPORT Health Protection VIPP-B8PQEU

PREMISES NAME Donair Town (Burnaby)		Tel: (604) 298-8188 Fax:
PREMISES ADDRESS 8923 Cornerstone Mews Burnaby, BC V5A 4Y6		INSPECTION DATE January 23, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sophia Xie		NEXT INSPECTION DATE February 13, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 30

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Bleach sanitizing solution in spray bottle too strong; >200 ppm. 2. Infrequent cleaning and sanitizing of large chopping board for produce. Corrective Action(s): 1. Operater created a bleach sanitizing solution of 200 ppm. ***To create a bleach sanitizing solution of 100-200 ppm, use 1 tsp bleach per 1 litre water. Buy chlorine test strips to measure concentration. 2. Clean and sanitize the large chopping board more frequently or at least every 2 hours during operations. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Meat pieces were placed onto donair cone vertical spit in one compartment of dishwashing sink. No dishwashing was occuring. No direct contamination observed. 2. Rice was being washed in a pot that was placed in the handwash basin. No direct contamination of food observed. 3. Food packaging material was placed directly beside handwash station. No direct contamination of packaging material observed. 4. In big chest freezer, a bag of raw meat stored directly in contact with packaged ready-to-eat freezies and pita bread. No direction contamination of food observed. Corrective Action(s): 1. Discussed with operator to designate one sink for food prep, and dishwashing must not be performed when the sink is being used for food prep. 2. Discussed with operator to designate the left side sink for handwashing only; and the right sink for washing rice in pot. Post signage "handwashing only". 3. Educated operator and staff to protect food packaging material from contamination and not to place beside handwashing station. 4. The bag of raw meat was relocated and stord appropriately in another freezer. Store raw meats below and separated from ready-to-eat foods. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Handles to fridge doors were unclean/greasy. 2. Floors were greasy. Accumulation of debris/grit observed under/behind equipment, and along floor coving. 3. Wiping rags were on counter tops. Corrective Action(s): 1. Clean and sanitize common touch surfaces more frequently (1 day). 2. Remove debris/grit/grease and clean more thoroughly for indicated areas (1 week). 3. ***Store wiping rags in sanitising solution when not in use to prevent microbial growth (immediately). Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: In the front servery, edges of several shelving units were exposed wood/timber where accumulation of grease/debris was observed. Corrective Action(s): Seal/paint over areas of exposed wood/timber so that surfaces in the food premises is smooth, impervious, and easy-to-clean (3 weeks). Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Front servery: - Hot held cooked rice 78C; shaved meats 64C - Probe temperature available to check temperatures - Prep line cooler: under compartment 3.5C; tomatos insert 8.6C were just processed (okay due to high turnover); hummas insert 4C - Handwash station fully equipped with hot/cold running water, soap, paper towels - Operator explained that in-use utensils/knives/shaver are cleaned and sanitized every 2 hours; good. - Staff had designated task (food handling separate from cashier) to prevent food contamination Kitchen: - Secondary cook step of observed for shaved donair meats; 76C achieved. - Stand up produce fridge 4C; tabbouleh 4C - Stand up meat cooler: meat cone 3C; falafal 3C; shaved meat 3C; raw chicken 3C - Chest freezer for donair cones -12C - Chest freezer for meats -20C - Operator demonstrated proper 3 compartment sink dishwashing method ***Ensure to keep FoodSafe certificates on-site.